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Speedy Vanilla Ice Cream


400 ml cold custard
300 ml double cream; lightly whipped
2 teaspoons vanilla extract
50 g caster sugar

Yield: 4 servings

Pour the custard into bowl and carefully fold in the remaining ingredients. Spoon the mixture into a shallow freezer-proof container. Freeze for about 30 minutes then break up the mixture with a fork and freeze until set (2 hours). Serve with fruit of your choice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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